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Freezing vegetables

Vegetable Preparation Whitening duration* Cooking blanched and frozen vegetables
Garlic Remove the outer skin. Do not bleach. Freeze on a roasting pan before packaging. Keep for 2 months. Thaw 20 minutes. Chop. Add to sauces, soups, casseroles, stews and stir-fries when cooking.
asparagus Remove woody parts and scales containing sand. Cut into pieces of the same length. Small - 2 minutes. Medium - 3 minutes. Large - 4 minutes. Boil 3 to 5 minutes.
beets Keep the root, remove the tops, leaving 2.5 cm (1 inch) of stem. Cook in boiling water until tender. Chill. Peel, slice or dice. Do not bleach. Thaw the sliced beets for 30 minutes to separate them. Reheat 9 to 10 minutes. OR cook in the oven for 90 min. at 160°C (325°F).
Broccoli* Remove woody stems and trim. Cut into pieces of no more than 3 cm (1½ inch) in diameter. Medium - 3 minutes. Big - 4 minutes. Boil 3 to 5 minutes.
Carrots Remove tails and scrape or peel. Leave the baby carrots whole. Cut the larger ones into 1 cm (½ ounce) slices, dice or sticks. Cut - 3 minutes. Whole - 5 minutes. Whole: boil 6 to 8 minutes. Cut: 5 to 7 minutes WHERE Bake for 75 minutes at 160°C (325°F), separating them after 30 minutes.
Celery Trim the ends and cut into 2.5 cm (½ inch) slices. 3 minutes. Boil 3 to 5 minutes.
Mushrooms To slice. Sauté 500 mL (2 cups) in 30 mL (2 tbsp) of butter for 4 min. Do not bleach. Reheat 15 minutes.
Cabbage Remove the outer leaves and the core. Cut into wedges or coarsely grate. Spikes - 2 minutes. Grated - 1 minute. Tips: defrost 20 to 30 minutes; boil 9 to 10 minutes. Grated: defrost 2 hours; boil 4 to 5 minutes.
Brussels sprouts* Remove stems and outer leaves. Small - 3 minutes. Means - 4 minutes. Big - 5 minutes. Boil 4 to 6 minutes.
Cauliflower* Break the apples into florets about 3 cm (1½ inches) in diameter. 3 minutes. Boil 3 to 5 minutes.
pumpkins Cut or break open and remove seeds and membranes. Cut into large chunks. Steam, boil or bake until tender. Cool and remove the pulp from the bark. Purée. Do not bleach. Reheat 30 minutes.
Marrow squash, Zucchini Cut into 1 cm (½ inch) slices. 2 minutes. Thaw 5 minutes to separate. Boil 6 to 8 minutes.
Squash, Hubbard's, Musk Cut in half and remove seeds and fibres. Cook until tender. Cool and remove the flesh from the skin. Purée. OR peel and cut into cubes. OR peel and cube, cook and puree. Do not bleach. OR 2 minutes for cubes. OR not bleach Cuts: boil 7 to 8 minutes OR bake for 60 to 75 minutes at 160º C (325º F). Puree: reheat 30 minutes.
Squash, Spaghetti Cut in half, remove seeds, cook until tender. Let cool. Remove the flesh from the shell lengthwise with a fork to separate into filaments. Keep in filaments or puree. Do not bleach. Can be kept for 9 months. Puree or filaments: reheat 30 minutes.
Fiddleheads Leave whole. 2 minutes. Freeze on a roasting pan before packaging. Boil 6 minutes.
Spinach, Swiss chard, cabbage, kale, mustard sprouts Choose young and tender leaves. Wash well. Remove hard parts and damaged leaves. Cut the chard into 2.5 cm (1 inch) pieces or separate the leaves from the stems into 10 cm (4 inch) pieces. 2 minutes for spinach, Swiss chard, kale, mustard sprouts 3 minutes for the cabbages. Can be kept for 6 months. Boil 1 to 2 minutes.
Herbs Chop. Do not bleach. Freeze on a roasting pan before packaging. Add frozen to sauces, soups, casseroles, stews and stir-fries when cooking.
Green or yellow beans Remove the ends. Leave whole or cut into 2.5 cm pieces or strips (French cut). Cut - 3 minutes. Whole - 4 minutes. Cuts: boil 4 to 6 minutes. Whole: boil 5 to 7 minutes.
Corn, kernels Peel and remove the beard. 4 minutes. - Shell with a knife. Freeze on a roasting pan before packaging. Boil 4 to 5 minutes.
Corn, on the cob Peel and remove the beard. Cut into pieces of the same length. Small - 7 minutes. Means - 9 minutes. Big - 11 minutes. Thaw 2 hours. Boil 3 to 5 minutes.
Corn, on the cob Peel and remove the beard. Cut into pieces of the same length. Small - 7 minutes. Means - 9 minutes. Big - 11 minutes. Thaw 2 hours. Boil 3 to 5 minutes.
Corn, on the cob Peel and remove the beard. Cut into pieces of the same length. Small - 7 minutes. Means - 9 minutes. Big - 11 minutes. Thaw 2 hours. Boil 3 to 5 minutes.
Corn, on the cob Peel and remove the beard. Cut into pieces of the same length. Small - 7 minutes. Means - 9 minutes. Big - 11 minutes. Thaw 2 hours. Boil 3 to 5 minutes.
Onions Remove the peel, roots and stems. Chop. Do not bleach. Freeze on a roasting pan before packaging. Add frozen to sauces, soups, casseroles, stews and stir-fries when cooking.
Parsnip Remove stems and roots. Peel. Cut into 2.5 cm (1 inch) sticks or 1 cm (½ inch) slices. Sticks - 1 minute. Slices - 1 minute. Boil 7 to 8 minutes OR bake for 45 - 55 minutes at 160ºC (325ºF).
Peas, small Shell. 2 minutes. Keeps 5 months. Boil 3 to 5 minutes.
Peas, edible pods Remove stem and flower, leave whole. 2 minutes. Keeps 5 months. Boil 3 to 5 minutes.
Peppers, green or red Remove the tail and the seeds. Leave whole, halve or chop Do not bleach. Add frozen to sauces, soups, casseroles, stews and stir-fries when cooking. OR defrost 1 hour, stuff and bake.
Potatoes, mashed only Place portions on a roasting pan and freeze until firm (1 hour). Place in containers. Do not bleach. Thaw 30 minutes. Warm up 15 to 20 minutes.
Rutabagas, turnips Peel, dice and boil until tender. Purée OR peel and dice. Mash potatoes : do not bleach. Coupes : 2 minutes. Warm up 30 minutes.
Tomatoes Immerse in boiling water for 30 seconds, cool in cold water and slide the skin off. Cut into quarters. Add 5 mL (1 tsp) of salt, a pinch of pepper and 5 mL (1 tsp) of sugar for 1 kg of tomatoes, and cook over low heat until tender (5 or 6 min) . Do not bleach. Add frozen to sauces, soups, casseroles, stews and stir-fries when cooking.
Beet greens Choose young and tender leaves. Remove hard parts and damaged leaves. 2 minutes. Keeps 6 months. Boil 1 to 2 minutes.
* Blanch: immerse in boiling water, then drain and cool immediately in ice water.

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